yummy lunch: rice and beans with avocado
This recipe is from the April 2005 issue of Cooking Light
, and I was so stoked when I saw it because it contains some of my favorite food groups: the avocado and olive food groups. (I kid. I know they're not food groups. But in my grandmother's house, we got pickles and olives as snacks and I've loved them ever since.) Rice and Beans with Avocado
1C long-grain brown rice
15oz can black beans, rinsed and drained
2C halved cherry tomatoes (1 pkg, basically)
1 diced avocado (the recipe says "peeled" but seriously, you knew that, right?)
1/3C chopped green onions
1/3C shredded cheddar cheese
1T chopped ripe olives (oh please...1T? I used a whole can. I like olives.)
Combine rice and water in medium saucepan, bring to boil. Cover, reduce heat, simmer 35 mins.
Stir in beans, cook 10 mins longer or until rice is done.
Place rice mixture in large bowl, add remaining ingredients, toss gently.
Serving size = 1 cup. Per-serving info is: calories 215 (25% from fat); 6g (sat 2g, mono 2.8g, poly 0.8g); protein 7.3g; carbs 35.7g; fiber 6.4g; cholesterol 7mg; iron 1.8mg; sodium 349mg; calc 81mg
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